It’s the perfect time of year to forgo the kettle and have your caffeine kick on ice – whether that’s through the traditional cold brew, an iced coffee or something with a boozy twist.
And just because it’s some way above 20 degrees, you don’t have to stop drinking world-class coffee. There are plenty of ways that you can work from the (preferably Pact) ground(s) up, whether you have an all singing, all dancing espresso machine or a humble cafetière.
Here are our favourite recipes:
The Cold Brew
By definition, a cold brew must be made without any exposure to heat – time, as opposed to heat, extracts the very best from the coffee. This demands a fair bit of patience!
- Coarse ground coffee. We recommend Zaroca.
- Hario Cold Brew Jug
- Cold water
- Fill your empty jug with 500ml water.
- Fill the filter section with 80g coarsely ground coffee (about five tablespoons).
- Add the filter section to the jug.
- Stir inside the filter section.
- Fill the jug with more water, until it reaches just under the brim, and continue stirring.
- Refrigerate for 12-24 hours and enjoy.
Japanese Iced Coffee
Bring out the wonderful aromatics and flavours of speciality coffee with ease.
- 250g ice (double this if you’re serving two)
- 250ml boiling water (as above)
- 30g ground coffee
- A 500ml+ flask or jug
- V60 filter with filter paper
- Fill your flask or jug with ice.
- Put your V60 on top and place a paper filter inside.
- Scoop your ground coffee into the filter.
- Over a period of three minutes, slowly drip the water onto your ground coffee. As you’re using half of the usual amount of water here, with the melted ice making up the rest of the eventual drink, it’s key to extract as much as possible from the coffee – slowly dripping the water works best.
- Once all the water has dripped through, remove the V60 and enjoy the refreshing coffee.
French Press Iced Coffee
If you’ve got an espresso machine, just replace the cafetière process with one espresso per person.
- Coarsely ground coffee (one scoop per person)
- Boiling water
- Tumbler glass
- Add ground coffee to the cafetière.
- Pour over boiling water and give it a stir.
- Wait four minutes and plunge.
- Fill a glass half full with ice.
- Pour the coffee very slowly over the ice cubes.
- Add milk (oat-based if preferred), stir and enjoy.
The Cold Brew Negroni
If you’ve got some cold brew left over, why not enjoy the rest in the early evening?
- 50ml gin
- 50ml cold brew
- 50ml Campari
- 50ml sweet vermouth
- Rocks glass
- Orange peel
- Stir all of the liquids in a mixing glass.
- Strain into an ice-filled rocks glass (or any lowball glass).
- Garnish with an orange peel.